Bœuf bourguignon

Boeuf Bourguignon, a delectable beef stew, pays homage to the prized Charolais cattle of the region. The creamy white Charolais bulls found in the Charolles region of southern Burdundy are used extensively in the making of boeuf bourguignon. They are known for their distinct taste, low fat content, and gentle temperament.

Boeuf bourguignon is one of the most traditional French dishes. The dish comes from the same region as coq au vin – Burgundy in eastern France – and the two dishes have some similarities. Boeuf bourguignon is a stew made with braised beef, beef broth, and seasoned vegetables such as pearl onions and mushrooms braised in red wine.

This recipe, which originated as a peasant dish, is now a standard in French restaurants all over the world. Although some shortcuts can be taken, the cheap cuts of meat are traditionally tenderized in wine for two days to intensify the flavors. The Fête du Charolais, held every August in Burgundy, honors the dish with music and wine.